Bodegas Cañaveras & Adrián García

At Bodegas Antonio Cañaveras, we have a special interest in gastronomy, as an intrinsic part of tasting and our wines.

For this reason, our wines have been part of personalized recipes by great chefs in the Santa Cruz de Mudela area who have done their best to combine excellent quality raw materials with our most exclusive wines.

This time it is Adrián García, from La Taberna del Moreno, a small place in Santa Cruz de Mudela that combines various situations and different environments. With the pair of Adrián and David. The first marking an exceptional category in the kitchen and David contributing his more than 13 years of experience in the hospitality industry make the place a unique place. Here you can enjoy unique and private evenings, you can simply enjoy its wines and tapas, as well as its portions, without a doubt an authentic oasis in our region.

As we have indicated, the chef, Adrián García, from the restaurant La taberna del Moreno gives us this recipe …

Lamb saddle, lemon juice and yogurt jelly


  • Lamb
  • 1 head of garlic
  • 1 onion
  • 1 liter of white wine
  • 20 grams of butter
  • 2 lemons
  • 50 grams of yogurt
  • 1 branch of rosemary
  • 2 gelatin sheets
  • 1 sprig of peppermint
  • Mustard


The meat is lowered from the sticks since the presentation must be carried out peeled. Season with salt and pepper and put on a tray with the open garlic head, 2 lemons, onion, butter, 1 liter of white wine and put in the oven for 2 hours.

To the yogurt we add the rosemary and heat to infuse. We add the previously hydrated gelatin.

After two hours in the oven, we take out the lamb, mark it, and cut some thin blanched lemon slices and put the lamb on the plate, accompanied by the gelatin and a mustard tear. To the sauce that we have left on the tray, we squeeze a lemon and add peppermint, then we will proceed to bind and sauce.